Chocolate Chip Ricotta Cake loaf on white plate with two pieces sliced and laid on their side
Chocolate Chip Ricotta Cake

I would gladly dirty several bowls to make this cake. It stole my heart the first time I made it with its insanely moist texture and elevated flavor. But since it requires only one mixing bowl and very little effort, it is all the more special. The inspiration comes from Melissa Clark’s ricotta bundt cake recipe, but I’ve added chocolate and more orange zest, which gives it almost a cannoli-like vibe. We usually have it for dessert one night, and breakfast the next morning. It is a versatile cake, which can be enjoyed any time of day.

Chocolate Chip Ricotta Cake

Chocolate Chip Ricotta Cake loaf on white plate with two pieces sliced and laid on their side
Prep Time 12 minutes
Cook Time 55 minutes
Adapted from Melissa Clark
I would gladly dirty several bowls to make this cake. It stole my heart the first time I made it with its insanely moist texture and elevated flavor. But since it requires only one mixing bowl and very little effort, it is all the more special. The inspiration comes from Melissa Clark’s ricotta bundt cake recipe, but I’ve added chocolate and more orange zest, which gives it almost a cannoli-like vibe. We usually have it for dessert one night, and breakfast the next morning. It is a versatile cake, which can be enjoyed any time of day.
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Course Brunch
Servings 8

Ingredients
 

  • 1 ½ cups (300 grams) sugar
  • 2 teaspoons orange zest, from a medium size organic navel orange
  • 1 cup ricotta cheese, not part-skim
  • ½ cup plain Greek yogurt
  • 3 large eggs
  • ¾ cup extra virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (185 grams) all-purpose flour
  • ¾ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¾ cup mini chocolate chips

Instructions
 

  • Preheat your oven to 350 F. Butter a 9 x 5-inch loaf pan and line the bottom and two long sides with parchment paper, creating a sort of sling that will make it easy to remove the loaf when baked.
  • Put the sugar in a large mixing bowl and add the orange zest. Mix it together with your hands, or whisk it, until it is fragrant. Add the ricotta and yogurt and whisk to combine, then stir in the eggs, olive oil and vanilla and mix well.
  • Add the salt and baking powder and whisk well, then stir in the flour until just combined. Add the chocolate chips, then pour the batter into the prepared loaf pans.
  • Place the pan in the oven and bake for 55-60 minutes. The cake should pull slightly away from the sides, and be golden on top and feel springy to the touch. Remove from the oven and let it cool on a rack. The cake will keep, well wrapped, for 2-3 days at room temperature.
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